Authors:

Ni Made Juli Adiasih, I. B. Putu Gunadnya, Ni Luh Yulianti

Abstract:

“The objectives of this research were to determine the shelf life of jackfruit pia use ASLT method (Accelerated Shelf Life Testing) based on critical moisture content model. Jackfruit pia was packed in two types of packaging, namely cellophane and LDPE packaging which were stored in three different storage humidity, such as 89,7%, 92,2% and 96,7%. Observation on each parameter was done every 2 days. Parameters were measured by organoleptic tests in some catagories such as visual parameters, color, aroma, texture, and flavor. Supporting parameters to determine the shelf life of jackfruit pia were initial moisture content (Ma) 0.12 g, critical moisture content (Mc) 0,15 g, packaging permeability (k/x) of cellophane 0,15gH2O/m2.day.mmHg and LDPE 0.09 gH2O/m2.day.mmHg, packaging area (A) of cellophane 0,015 m2 and LDPE was 0,021 m2, the weight of the samples per pack was (Ws) 25,71 g and ?P was 2,66 mmHg. The calculation of ASLT method showed that the shelf life of jackfruit pia which stored at RH 75% which was packed with cellophane packaging was 129 days (4,3 months), in addition shelf life pia with LDPE packaging was 153 days (5,1 months).”

Keywords

Keyword Not Available

Downloads:

Download data is not yet available.

References

  • AOAC International. 1999. Official Method of Analysis 925.45 Chapter 44.1.03.P.2
  • Budijanto,S., Azis B.S, Beti E.S, Wita M. 2010. Penentuan Umur Simpan Seasoning Menggunakan Metode Accelerated Shelf Life Testing (ASLT) dengan Pendekatan Kadar Air Kritis. Jurnal Teknologi Pertanian Vol. 11 No. 2 (Agustus 2010) 71 – 77
  • Hariyadi, P. 2006. Prinsip – Prinsip Penetapan dan Pendugaan Masa Kadaluarsa Produk Pangan. Southeast Asian Food and Agricultural Science and Technology Center: IPB. Bogor, Indonesia.
  • Kusnandar,F. 2006. Disain Percobaan dalam Penetapan Umur Simpan Produk Pangan dengan Metode ASLT (Model Arrhenius dan Kadar Air Kritis). Modul Pelatihan: Pendugaan dan Pengendalian Umur Simpan Bahan dan Produk Pangan. 7-8 Agustus 2006, Bogor.
  • Kusnandar,F., Adawiyah.D.R., Fitria,M. 2010. Pendugaan Umur Simpan Produk Biskuit dengan Metode Akselerasi Berdasarkan Pendekatan Kadar Air Kritis. Institut Pertanian Bogor. Bogor. Jurnal Teknologi dan Industri Pangan, Vol.XXI No.2 Th. 2010
  • Labuza, T.P. 1982. Shelf Life Dating of Foods. Food and Nutrition Press.,Inc.,Westport,Connecticut.
  • Winarno, F.G.1980. Ilmu Gizi dan Pangan. PT.Gramedia,Jakarta

PDF:

https://jurnal.harianregional.com/beta/full-26243

Published

2017-01-23

How To Cite

ADIASIH, Ni Made Juli; GUNADNYA, I. B. Putu; YULIANTI, Ni Luh. Penentuan Umur Simpan Jajan Pia Nangka Menggunakan Metode ASLT (Accelerated Shelf Life Testing) Berdasarkan Model Kandungan Air Kritis.Jurnal BETA (Biosistem dan Teknik Pertanian), [S.l.], v. 5, n. 1, p. 139-145, jan. 2017. ISSN 2502-3012. Available at: https://jurnal.harianregional.com/beta/id-26243. Date accessed: 02 Jun. 2025.

Citation Format

ABNT, APA, BibTeX, CBE, EndNote - EndNote format (Macintosh & Windows), MLA, ProCite - RIS format (Macintosh & Windows), RefWorks, Reference Manager - RIS format (Windows only), Turabian

Issue

Vol 5 No 1 (2017): maret

Section

Articles

Creative Commons License This work is licensed under a Creative Commons Attribution 4.0 International License